Ahhhh… the tri-tip.  One of my most favorite parts of the cow.  It’s still relatively unknown on the east coast, but it’s been a west coast favorite for decades.

It’s part of the bottom sirloin, usually weighs in between 1 1/2 and 2 1/2 pounds, is lean, tender, and really, really flavorful.  Besides roasting and grilling whole, it’s also excellent cut into steaks, and even better cut into cubes for brochettes.  (Which is something I haven’t made in a long time…)

Tonight, I made a dry rub of chipotle powder, garlic powder, chili powder, smoked paprika, salt and pepper.  I cut the roast into thirds for easier grilling, and liberally rubbed in the spices.  Onto the barbie it went.

I hand-cut a potato and drizzled with a bit of oil and put it all onto a sheet pan and into a hot oven for about 20 minutes.  Perfect shoestring fries.

A couple of tablespoons of the Memphis BBQ Sauce on the mini sandwiches did the trick.

The Memphis sauce came through tonight on the sandwiches.  It’s sweetness was offset by the smoky-spiciness of the dry rub on the beef.

I’m really looking forward to getting some Gates Kansas City BBQ Sauce from a friend, soon.  I’ve never had it before, but understand it is the Gold Standard of Kansas City Barbecue!  I can’t wait!  I’m thinkin’ another tri-tip, probably.  Maybe I’ll do brochettes.  There are just so many possibilities!

I was planning on making Peach ice cream for dessert tonight, and Victor even went as far as top peel and chop a couple of peaches.

Then, as he was watching some food show, he mentioned how he’d love a Boston Cream Pie one of these days.

Well…  Let us just say that there is now a Boston Cream Pie in the ‘fridge for later…

Ice cream can wait for another day.